Almond Choco Cookie-wich


For the Cookie

  • Confectioners’ sugar – 100 gms
  • Almond flour – 250 gms
  • Egg whites – from 3 eggs
  • Salt – 1/8 tsp
  • Caster sugar – 20 gms
  • Cocoa powder (unsweetened) – 30 gms

For the Filling

  • Cream Cheese (softened) – 250 gms
  • Butter (unsalted & softened) – 100 gms
  • Confectioner’s Sugar – 150- 200 gms (if the frosting is loose, add more)
  • Salt – 1/8 tsp


Blend confectioners’ sugar and almond flour until thoroughly combined and fine in texture.

Beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat until stiff peaks form (about 3 more minutes). Gently fold in the sifted granulated sugar and cocoa powder, a little at a time using a spatula.

Now gently fold in the confectioners’ sugar & almond flour mixture until combined. Ensure that it is well combined.

Leave it aside for 10 mins.

Pour in about 1 cm thickness into your desired mould directly. I actually used a heart-shaped muffin tray. You could fill it into a piping bag and pipe out rounds onto the baking sheets. Be very careful when you do this as the batter will slightly spread out, so keep space accordingly. Gently tap the bottom of the baking sheets or moulds on the counter to rid any large air bubbles.

Preheat oven to 160°C. Bake the cookies for 10 minutes. Allow to cool completely before filling it to make a cookie-wich.

For the Almond Flour

Pulse blanched, skinless, unsalted, raw almonds until fine. Pass it through a sieve to get the finest powder.

For the Filling

Beat together cream cheese, butter on high speed till soft & creamy. Beat confectioner’s sugar and salt at low speed for 30 seconds and then at high speed for 2 minutes. Once well combined, your frosting is ready to use!

Once the cookies are cooled, pipe in the frosting and sandwich two cookies together to form the cookie-wich!

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